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Classic Strawberry Shortcake

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A timeless dessert featuring fluffy shortcake biscuits layered with sweetened strawberries and whipped cream.

Ingredients

Scale
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for strawberries)
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar (for shortcake)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into cubes
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

  1. In a bowl, mix sliced strawberries with 1/4 cup granulated sugar. Let sit for at least 30 minutes to macerate.
  2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
  4. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  5. Stir in milk and vanilla extract until just combined. Do not overmix.
  6. Drop spoonfuls of dough onto the baking sheet, forming 6 shortcakes.
  7. Bake for 12-15 minutes or until golden brown. Let cool on a wire rack.
  8. In a separate bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
  9. Slice shortcakes in half. Layer the bottom half with strawberries and whipped cream, then top with the other half and more whipped cream and berries if desired.

Notes

  • Make sure butter is very cold for flaky shortcakes.
  • Shortcakes can be made in advance and stored in an airtight container.
  • You can use store-bought whipped cream if in a hurry.

Nutrition

Keywords: strawberry shortcake, classic dessert, summer dessert, whipped cream, fresh strawberries

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